Summer Anytime - Make your own Basil Pesto

My memory holds mental snapshots of the dark piazza its streetlights and shadows alternating, walking with my husband, holding hands. This was a special night.  The funny gypsy thinking he could shame my husband into buying the rose. After all, if you love her, and she is "bella", shouldn't she have the rose? And his surprised face when I, not my husband, told him to "Vada via"- go away. We wandered the streets, not knowing where to eat and not having done any research. Down a small cobblestoned alley we heard laughing. The tiny one room restaurant looked as if it were filled with one large family all eating, drinking, laughing. But the maitre'd welcomed us and found us a quiet table by the wall. The server spoke enough English to get by.  We talked quietly, surrounded by lovely people and amazing food.  And we had a wonderful dinner and celebrated our 10th anniversary.

That dinner, along with a bumper crop of basil in my garden, inspired this pesto. I freeze it in ice cube trays and pull out what I need throughout the winter. It is great on chicken, with pasta, and spread on crostini for bruschetta.

Remove the basil leaves from the large center stem and wash and drain. If you have a salad spinner, that is a good way to dry them. Fill the food processor with about 4 cups packed basil leaves. Process and slowly add 3/4 cup olive oil, scraping the sides as necessary. Add 4 cloves garlic, 1/2 cup pine nuts and 1/2 cup grated parmesan(optional). Put in ice cube trays and freeze. Later, after they are frozen, transfer cubes to a large freezer ziploc, frozen they will last 3-6 months. To keep in the refrigerator, place into a container and drizzle olive oil on top then cover tightly with plastic wrap or a lid- should last 1 week.

Buon appetito!